bachelorThesis
Diagnóstico, avaliação e proposta de estratégias sustentáveis para gerenciamento de resíduos em um restaurante universitário.
Fecha
2018-06-07Registro en:
RODRIGUES, Thaynara da Silva. Diagnóstico, avaliação e proposta de gerenciamento de resíduos em um Restaurante Universitário. 2018. 44 f. Trabalho de Conclusão de Curso (Graduação em Nutrição) – Curso de Nutrição, Universidade Federal do Rio Grande do Norte, Natal, 2018.
Autor
Rodrigues, Thaynara
Resumen
The Food and Nutrition Units are important sources of solid waste, causing negative impacts on the environment. In this segment it is necessary to adopt a solid waste management plan in order to minimize these impacts. Therefore, this study aimed to evaluate the solid waste generation in a university restaurant and propose a management plan. The research was carried out in the University Restaurant of the Federal University of Rio Grande do Norte, in Natal - RN and the evaluation of the residues occurred through the segregation in organic and inorganic residues and weighing during 12 days of production. The data indicated a total generation of 2.7 tons of organic residues and 0.6 tons of inorganic residues for a total of 12 whole days of production. In addition to the generation of solid waste, an indicator of wastage was also found, while the rest of the meals were eaten at lunch and dinner, which presented an average of 7.5% and 8.4%, respectively, which are considered satisfactory, daily controls are needed to reduce waste. The present study concluded that there is a need to adapt the restaurant to the management of solid waste by means of sustainable actions that will reduce the environmental impacts resulting from the important generation of waste in the service, in order to meet the requirements of the National Solid Waste Policy.